They taste absolutely great and tasty than any other beans. If these are available in your local markets, do try them, you will love it. I have made it with no garlic, no onion, no green chili, no ginger, and no coconut, if you wish you can add any of them. But onion does not add any taste. It is not a very dry curry, it’s moist and goes well with chapati and rice too. This can be served with Sambar, South Indian rasam or this tomato rasam. You may also like to check these Beans recipesBeans poriyalBeans carrot curryBeans soya kheema masala

Recipe Card

How to make beans curry with step by step photos

  1. Wash moong dal and soak for about 30 minutes. Drain them off. Chop the beans and put them to a bowl. Place the bowl in a pressure cook, allow to cook for 2 whistles. No water is added to the beans bowl. Heat oil in a pan, saute mustard, cumin and curry leaves. Add hing and ginger or garlic if using. Add tomatoes, turmeric and salt.
  2. Cook until the tomatoes turn mushy. Add the drained moong dal, cooked beans and chili powder. You can also add garam masala or coriander powder. Fry for 2 to 3 minutes. If there is any stock from the pressure cooked beans, you can pour that to the curry and cook further until the water evaporates. Check if the dal is soft cooked otherwise cover and cook for sometime. Garnish with coriander leaves. Serve beans curry with rice or chapati.